Sunday, September 29, 2013

Broccoli Cheese and Ham Muffins

Those muffins are really appetizing for a afternoon snack or even for a light dinner. They're not dense and you can use whatever you have in your fridge to fill them. We ate warm and I had to force myself to store a single muffin to photograph the day after.

Recipe from Tudo Gostoso website.

240ml measuring cup

2 3/4 cup flour
1/4 cup sugar
2 teaspoon salt
1 tablespoon baking powder
3/4 cup milk
1/2 cup oil 
2 large eggs
1/2 cup ham, cut into cubes
3/4 cup broccoli flowers, cut into small pieces

3/4 cup cheese (mozzarella, cheddar, gruyere) into cubes
1/2 peeled carrot, cut into cubes

1. Preheat the oven to 375F. Prepare 14 muffin pans (I used silicon muffin pans).

2. Mix in a bowl flour, sugar, salt and baking powder. In another bowl, whisk milk, oil and eggs. Open a cavity in the center of dry ingredients and pour the liquids, gently stirring with a silicon spatula. Mix in ham, broccoli, cheese and carrot. It's really important NEVER OVERMIX this batter or you'll have a very dense muffin.

3. Fill with the batter about 3/4 of muffin pan (I put a cube of cheese over each muffin) and bake for about 25 minutes or until is golden brown. 

Yield: 14 muffins.

1 comment:

  1. Savory muffins are the best. These would be great for a lazy w/end brunch!


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